Rosemary Focaccia
Focaccia
4 cups bread flour
1 1/2 cups lukewarm water
1/4 cup granulated sugar
4 1/2 teaspoons (2 packets) active dry yeast
1 teaspoon course sea salt, plus more for finishing
Directions:
In a large bowl, stir together the bread flour, sugar, and yeast. Add the water, stirring with a wooden spoon or hand. When the dough starts to come together, transfer the dough to a floured work surface. Knead for 5 minutes. Return dough to the bowl and cover with a towel. Allow to rest for 30 minutes.
Meanwhile, liberally grease a large baking sheet with 3 tablespoons olive oil and course sea salt. After the first rest, knead in 1 teaspoon of salt. Stretch dough to fit the size of the pan. Allow to rest for an additional 30 minutes, or until it reaches the desired height.
Bake the focaccia bread in a convention 325 degree oven for 20-30 minutes. The exterior should be golden brown and crisp. Remove from oven and allow to cool for 10 minutes. Once slightly cooled, drizzle with remaining olive oil and a good sprinkle of salt.
Serves 16.
